Chicken Salad

Chicken Salad

I love, love, love chicken salad. The Wife and I used to make special trips to J. Alexander’s restaurant just to eat their absolutely amazing chicken salad sandwich (served on warm focaccia bread)…it was truly awesome. I’ve been trying desperately to develop my own recipe and I finally did it. Make this one at your own risk…it is ADDICTIVE!

Ingredients

1 Whole Fryer Chicken

2-3 Stalks Celery, Chopped

3 Whole Green Onions, Chopped

2 Cups Grapes, Halved

1/2 Cup Mayonnaise

1/2 Cup Plain Sour Cream

3 Tbsp Half-and-half

1 tsp Dried Dill

1/2 Cup (or 1oz) chopped pecans

1 1/2 Tablespoon Brown Sugar

Directions

Rinse chicken thoroughly and place in a large pot of water with Sage, Rosemary, Thyme, a couple cloves of fresh Garlic, salt and black peppercorns. Turn on the heat and bring to a boil. Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.

Chop all of your fruits and veggies and place them in a bowl with the chicken.